Wet aged and dry aged beef - what's the difference? Why is dry aged beef so expensive and hard to get in supermarkets? What is aging anyway and why does beef need it? Isn't freshly slaughtered beef better?
All the answers in my detailed story on dry aged beef:
This was after an insightful interview with the folks at Emporium Shokuhin which has an on-site dry-aging facility, Singapore's first such customised facility that ages beef for retail.
Beef needs aging in order for the meat to become more tender and tasty. Dry aging is lengthy and laborious, but produces more depth of flavour. Wet-aging came out in the 60s and 70s as a faster and cheaper method that ensured no shrinkage, but meat aged in its own juices in vacuum sealed plastic tends to have a sour metallic taste. Most of our supermarket beef is wet aged.